This easy hoisin chicken stir with broccoli is one of my family's favorite weeknight meals. Tons of flavor with little effort.
I was first seduced by hoisin sauce as a food-loving teenager. My parents and I went to dinner at The Mongolie Grill in Vancouver, where we loaded up our bowls with seafood, meat, chicken, vegetables, and noodles; poured on whichever sauces appealed to us; and handed our bowls over to one of the chefs who deftly stir-fried the contents on an enormous wok.
Before cooking our meals, the chefs weighed the bowls to determine the price of the meal. If anyone was lucky enough to guess the weight of their meal within one-tenth of an ounce, it was free. When I took my husband there many years later, he piled his bowl as high as he could (have I mentioned he has the metabolism of a gazelle), and proceeded to guess the exact weight. I knew then that he was a keeper. If only these predictive powers applied to lottery tickets.
Back at the table, we loaded up rice paper wraps with our goodies and slathered on hoisin sauce. With a perfect balance of sweet and salty, and a tiny kick of heat, this Chinese sauce had me hooked.
While I enjoy stir-fries with a simple soya sauce-based sauce, such as my Four-Spice Pork with Spinach, I can't resist throwing in a little hoisin sauce whenever a bottle is in my fridge. This recipe was made from ingredients that were available in my home. Chicken breasts, broccoli, ginger, garlic, and some simple sauce ingredients. That's what I call an easy, low-stress dinner.
In a small bowl, combine orange juice, hoisin sauce,
soy sauce and sesame oil. No, sesame oil doesn't look like that, but mine had just come out of the fridge.
Whisk the mixture together.
Heat a large skillet over high heat. Add a tablespoon of avocado oil, then the skinless, boneless chicken breasts, cut into ½-inch strips. Season with freshly ground pepper.
When the chicken is just cooked through (don't overcook!), about 2 to 3 minutes, remove the chicken from the skillet and set aside.
Add 1 additional tablespoon of avocado oil to the skillet, then the fresh ginger, minced garlic and broccoli florets. Cook until the broccoli is tender-crisp, about 2 minutes.
Add the chicken and the sauce to the pan and stir well until the sauce is heated through, about 30 seconds.
Place on a serving plate and sprinkle with 1 tablespoon toasted sesame seeds.
Printable Recipe
Hoisin Chicken Stir Fry with Broccoli
Ingredients
The sauce
- ¼ cup orange juice
- ¼ cup hoisin sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
The stir fry
- 2 tablespoons avocado oil divided (or canola oil)
- 3 skinless, boneless chicken breasts cut into ½-inch strips
- ½ teaspoon ground black pepper
- 2 teaspoons minced fresh ginger
- 2 garlic cloves minced
- 4 cups broccoli florets
- 1 tablespoon toasted sesame seeds
Instructions
The sauce
- In a small bowl, whisk together orange juice, hoisin sauce, soya sauce, and sesame oil. Set aside.
The stir fry
- Heat a large skillet over high heat. Add 1 tablespoon avocado oil and the chicken strips. Season with freshly ground pepper. Stir the chicken as it cooks. When the chicken is barely cooked through (don't overcook!), about 2 to 3 minutes, remove the chicken from the skillet and set aside.
- Add 1 additional tablespoon avocado oil to the skillet, then chopped ginger, minced garlic cloves, and broccoli florets. Cook until the broccoli is tender-crisp, about 2 minutes.
- Add the chicken and the sauce to the pan and stir well until the sauce is heated through, about 30 seconds. Place the mixture on a serving plate and sprinkle with toasted sesame seeds.
Notes
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Miranda
I love stir frys! This is one of the best I have seen...
Thank you so much for sharing a great new recipe to try..
Not to mention, I just got a new wok! I can't wait to try this!!
Chef Fresco
Chicken and broccoli together is my favorite! looks great!
Ravenous Couple
great use of hoisin, sesame oil and orange juice! It's a great substitute for acid such as vinegar.
redkathy
Hoisin sauce seduced me too. I picked up a jar on a whim one day and never looked back! Great story behind your seduction, thanks for sharing.
~~louise~~
Sounds delicious!
Thanks for sharing. I've never "played" with my hoisin sauce before. I will now!!!
MrsLavendula
good read! and the recipe looks delicious!
Victor Yu
Hoisin has always been my favorite sauce. Orange chicken usually chinese put julienned orange peel or zest and it tastes really good.
Jessie
one of my favorite Asian dishes, you did such a great job with the flavors! I know that the dish came out incredibly delicious
pegasuslegend
Yummy!
Diana Bauman
I need to cook more of these asian inspired dishes. Looks great!
lululu
such a simple and flavorful dish! love the idea of hving orange juice!
btw, canucks game is opening tomo, arent u excited!
Laura
This is a fast dish. My little one loves hoisin sauce and teriyaki sauce. This dish is definitely one he would enjoy. Thanks.
KrisKishere
That looks great! I'm all for any involving a Chinese-type sauce and broccoli 🙂
Jenn
Yum. This is like a variation of beef and broccoli. Looks really good. All that's missing is a nice big bowl of white rice.
Cathy
Oh yum! Printing....:)
Maria
What a tasty dish!
Gera @ SweetsFoods
Excellent combination of flavors, adore the addition of orange juice and ginger…a notable recipe to try!
Cheers!
Gera
Angie's Recipes
Wonderful Chinese chicken stir-fry...hoisin sauce is one of my favourite sauce, either for the stir-fry or as a dipping sauce.
Angie's Recipes
Divina Pe
Lovely dish. It reminds me of my father's cooking. Every kid loves hoisin sauce of their sweet taste. They would smother these on Chinese pancakes and Peking duck skins. And one is not enough. The orange juice is a lovely addition. Thanks.
Barbara Bakes
Love the addition of orange juice in this recipe. I have some hoisin in the fridge just waiting for a great recipe. Thanks!